• Preheat oven to 350 F.
• Place beans in a large bowl and mash them lightly.
• Stir in freekeh, garlic, carrot, and green onions.
• Season with za'atar 1 tsp at a time. Taste the mixture to find correct amount for your liking.
• Stir in cumin, salt and pepper to taste, then fold in the egg.
• Form burger mixture into 8 large patties.
• Put patties on a baking sheet lined with parchment paper.
• Brush tops of the patties with extra virgin olive oil and bake for about 25 minutes. You want them golden and slightly crispy on the edges.
• While the burgers are in the oven, heat extra virgin olive oil in a large skillet over medium heat.
• Add onion and a pinch of salt. Cook for 8-10 minutes.
• Stir in harissa slowly and keep adding to taste.
• To make the burgers, place each patty on a bun and top them with onions, smoky garlic aioli, and spinach leaves.

Smoky Garlic Aioli:

• Toast cumin seeds and coriander seeds in small skillet over medium-high heat. About 1 1/2 minutes.
• Allow to cool.
• Finely grind toasted seeds.
• Whisk mayonnaise, extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl.
• Season aioli to taste with salt and pepper.